The Harvest Table Culinary Group met at High Point University hosted by HPU Dining to develop recipes for authentic Washoku -or Japanese home cooking dishes. The team had the opportunity to work with premium imported ingredients as well as our curated pantry of our locally procured and responsibly sourced ingredients. We also had chefs from AIM Services in Japan teach a training session on Washoku. We heard from our Guests that Japanese cuisine is one of their favorites and they’re looking for more authentic preparations.
Here are a few highlights from our menu:
Appetizers
Edamame
Miso Soup
Temple Garden Chowder
Tempura
Pork or Tofu Yakitori
Entrees
Cabbage Pancake (Okonomiyaki)
Koji Fried Chicken
Grilled Sesame Tofu
Japanese BBQ Grilled Pork Chop
Chicken Katsu
Ponzu Broiled Salmon
Pork Tonkatsu
Sushi
Vegetable Uramaki Sushi Roll
Teriyaki Uramaki Sushi Roll (Mushroom)
Tamago Sushi Roll (egg)
Shrimp Uramaki Sushi Roll
Sides
Sushi Rice
Sauteed Ginger-Garlic Broccoli Rabe
Miso Stewed Eggplant
Togarashi Grilled Carrots & Scallion
Japanese Roasted Wild Mushrooms
Ramen & Bowls
BBQ Mushroom & Broccoli Ramen
Shoyu Shrimp Ramen
Tonkatsu Pork Ramen
Orange Chicken & Soba Noodle Salad
Orange Tofu & Soba Noodle Salad
Bento
Build your own with a variety of appetizers, sushi, soup, entrees and sides!
Miso soup
Tempura
Buckwheat soba noodle salads
The most important thing for us during recipe development is getting feedback from our Guests. We offered the menu to students at High Point University to get their feedback on the new recipes.
The new menu was a hit with all students. We are looking forward to including these new recipes in your menu soon! Thanks to the team of chefs who worked tirelessly to put these materials together.
